Pot & Cover

 Frozen Ravioli Lasagna topped with fresh basil It's the eve of my 37th birthday...I'm ambivalent about the bday part (although I generally love bdays...just feeling I should "be" more by 37 than I am)....anyway...time to decide on dinner, and since I'm married to a man who likes "DINNER"...not "dinner"...Lasagna was the decision...but a simple version I've heard/read about for a while...made with ravioli.  We're using frozen cheese & beef ones...so we'll see.  They are in the oven right now...have been for 40 mins.. first at 350, which was promptly change to 425..then 375...now up to 400...a little experimentation going on. I think another 10 min at 400 and it will be time to take off the foil and brown for 10 min while the bread cooks... jarred sauce, with 1 lb browned/seasoned beef, a large dollop of sour cream, and a knob of pesto from the freezer the sauce smeared on the first layer  about 6 oz of fontina

Oh how I love this salad....we've made it several times lately...it's based on my mom's recipe...I use her dressing recipe with a small addition of a splash of sesame oil...just a splash makes all the difference. Scott thought we should make an addition recently of roasted pumpkin seeds, which we'd purchased at Central Market...a day which started out with a great chiro adjustment from the fabulous Dr. Matt...and ended with Scott having a torn off toenail from a grocery cart at CM..:(  where we got the pumpkin seeds, roasted and seasoned with a little tamari :)...we add avocado (Scott's contribution also), a sweet bellpepper (red, yellow or orange please).  Well it is just one of our favorite meals ever...and is nostaligic for me...mom made it a lot as a kid...what a great momma I have! I imagine I've posted the recipe before...the dressing is the most important part and I often make extra. 1/4 Cup oil (olive or neutral oil like Canola) 1/4 Cup sugar (